Outback Steakhouse Copycat Bread Fast2eat

Outback Steakhouse Copycat Bread Fast2eat

This recipe is nearly an exact copycat of one of my favourite bread. The Outback’s steakhouse brown bread – Dark, delicious, semi-sweet and slightly bitter, with hints of molasses and honey. This bread can also go by the name of Bushman Bread.

For those of you who have been to Outback Steakhouse and tried the bread, you know it’s good. If you have never experienced it, I would highly recommend it. It is so yummy when they bring it out warm with a little container of butter. But since we can’t go out to eat every day, this Copycat recipe is perfect! Make this famous bread at home!

Outback Steakhouse bread has cocoa powder, honey, molasses, and caramel or brown food colouring to give its dark brown colour. However, I prefer to skip the artificial food colouring. I make the perfect homemade copycat recipe without any food dye!

This recipe will make two large loaves or six mini loaves.

The wholesome and homemade bread is loaded with fibre thanks to the rye and whole wheat flour. Cornmeal adds the signature touch to the Outback bread! It has a crisp crust and soft crumb.

When wrapped correctly, this bread freezes beautifully.

Honey Molasses Whole Wheat Rye bread Fast2eat
Prep Time: 10 minutes
Cook Time: 20 minutes
Dough at bread maker + waiting time: 2 hours 30 minutes
Total Time: 3 hours
You may go to the Outback Steakhouse for the red meat, but the wonderful dark bread, served before the food arrives, is definitely a highlight of the meal. Luckily, you can make it at home. I’m pretty sure you’re going to love my Outback bread copycat recipe!
Servings: 6 loaves


  • 1 1/4 cups Water - 80-90°F/26-32°C
  • 2 tbsp Butter - room temperature or Margarine
  • 1/2 cup Molasses
  • 2 tbsp Honey
  • 1 cup Whole wheat flour
  • 1 cup Rye flour
  • 1 3/4 cups Bread flour
  • 1 tbsp Vital wheat gluten - optional but I recommend for a guaranteed fluffy loaf
  • 2 tbsp Brown sugar
  • 2 tbsp Cocoa powder
  • 1 tsp Salt
  • 2 tsp Active dry yeast

For dusting loaves and pan

  • cornmeal


Using the dough setting and hand shaping

  • Place all ingredients (but cornmeal) in a bread machine in the order listed above (or specified for your bread maker).
  • Use the dough setting.
  • Check the dough consistency during the kneading cycle. If needed, add more flour or liquid.
  • Prepare baking sheets. Line with parchment paper or grease bottom and sides well and cover with cornmeal and set aside.
  • When dough setting finishes, remove dough.
  • If the dough is a little soft and sticky, make sure you use a well-floured (with cornmeal) cookie sheet and plenty of flour on your hands without making the dough too hard.
  • Decide whether you’d like to make your Outback bread into small or bigger loaves. The original Outback size it should be about 12x5 cm/4.72x2 inches.
  • Spray gently with water or moisten your hands, lightly pass them over the rolls and pass them in the cornmeal.
  • Place into prepared pans and sprinkle the entire surface of the loaves with cornmeal.
  • Cover with a dry towel and allow to rise again for about an hour. Only let rise until doubled; otherwise, it will be over-proofed.
  • The loaves may not double in size. But don’t worry: inside the oven, they grow beauty!
  • Pre-heat oven to 175ºC/350ºF.
  • Bake for 15-25 minutes (for the small loaves) to 30-40 minutes (for the large loaves) in the loaf pans or until baked through. I use a thermometer to test for doneness. Insert into the centre of the bread. It should register 93ºC/200ºF.
  • Rotate the pans halfway through baking.
  • Remove immediately from pans and let cool on a rack for at least 15 minutes before slicing. Leaving them on the pan to cool could result in a soggy bottom crust.


The dough can also be made using a mixer. Just knead the dough with the dough hook for about 8-10 minutes on a low setting. When kneading by hand: about 10-12 minutes.
Before shaping the loaves, let it rise for about an hour or until about doubled in size, in a lightly greased bowl covered.
The bread will keep in the freezer for up to 4 months. Wrap a loaf in plastic wrap followed by aluminum foil. Then place the bread in a freezer-safe plastic bag.
To get that deep, rich brown colour, you need to use some brown food colouring. If food colouring isn’t your thing, then just leave it out! I don’t use it.
There is a bit of baking cocoa in the recipe. It adds colour and a little depth of flavour, although the bread does not taste like chocolate. Look for natural good quality baking cocoa. If you do not want to use cocoa, I would recommend substituting for instant coffee instead.
Course : Appetizers & Starters, Breakfast & Brunch, Snack
Cuisine : Australian
Keyword : Australian bread, Bake bread, Baking, Bread, Bread machine, Bread maker, Breadmaker, Breadmaking, Breakfast, brown sugar, Brunch, Bushman Bread, dark brown bread, Dough Cycle, Easy, easy-to-prepare, Egg-free, homemade, Homemade bread, Molasses Bread, natural food colouring, Nut-free, Outback bread, Outback Copycat Bread, Outback’s steakhouse bread, Pumpernickel Bread, Rye, Rye Bread, rye flour, Snack, Special Molasses Bread, Whole Wheat, Whole Wheat Bread


Calories: 433kcal | Carbohydrates: 87g | Protein: 12g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 440mg | Potassium: 647mg | Fiber: 7g | Sugar: 31g | Vitamin A: 118IU | Calcium: 82mg | Iron: 3mg
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Sounds like a winner to me.
Thanks for sharing.

Hello Dee,
I really appreciate your comment.
I am glad you liked it.
My recipes are all made with care and love.
Remember, once you make them, I would love to see your creations, so please let me know!
Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.
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